Honey cinnamon and lemon cake

  • Servings : 12 slices
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 50m

Drink a hot chocolate on a winter afternoon served with this delicious honey, cinnamon and lemon cake. A delight!

Units: Metric (Units: US)


  • 4 eggs
  • 175 grams (1 1/4 cups) all-purpose flour
  • 150 grams (about 1 cup) brown sugar
  • Zest of one lemon
  • Juice of one lemon
  • 1 teaspoon baking powder
  • 2 tablespoons honey
  • 1 tablespoon cinnamon


    Step 1

    1. Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)) with margarine and sprinkle with flour.

    Step 2

    1. In an electric mixer, beat on medium speed the eggs together with the sugar and the lemon zest until obtain a homogeneous mixture. Then, add the lemon juice, honey and the cinnamon and mix about 2 to 3 minutes to incorporate. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until creamy.

    Step 3

    1. Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 30 minutes (the time depends on the oven).

    Step 4

    1. Remove the cake from oven and unmold. Let cool to room temperature and serve.

Honey cinnamon and lemon cake | Food From Portugal

Honey cinnamon and lemon cake

Nutrition facts per serving (12 slices)

Calories: 140

Total Fat: 2 g(3%)

Saturated Fat: 0.5 g(3%)

Cholesterol: 70 mg(23%)

Sodium: 70 mg(3%)

Total Carbohydrate: 29 g(10%)

Protein: 4 g

Rate this recipe: 1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, 4.50 out of 5)


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